Hawaiian Pie Recipe: Coconut Cream and Pineapple Swirl Bliss

This Hawaiian pie recipe delivers the nostalgic swirl of coconut cream and pineapple filling that makes every bite taste like a tropical vacation. The secret lies in the perfect balance of sweetened condensed milk and coconut, layered between flaky, golden-brown dough—just like the rolls you loved from childhood.

I’ve tested this recipe countless times to ensure the dough stays tender while the filling stays rich and gooey, never grainy or overcooked.

The dough begins with a simple, foolproof method that requires minimal kneading, making it ideal for beginners or busy bakers. Once rolled out and layered with the signature coconut-pineapple filling, the rolls bake to a golden brown, releasing that unmistakable aroma of caramelized sugar and tropical flavors.

The filling’s creamy texture and bright pineapple notes create a harmony that’s both comforting and indulgent—exactly what makes this dessert a favorite across Hawaii and beyond.

What sets this recipe apart is the two-stage baking process: first, the rolls develop a soft, slightly crisp exterior, then the filling finishes perfectly without drying out. The result? A stack of warm, fluffy Hawaiian pies with a filling that’s still velvety smooth, not hardened.

Serve them fresh from the oven with a dusting of powdered sugar or a scoop of vanilla ice cream for the ultimate treat.

Whether you’re baking for a family gathering, a potluck, or just a sweet craving, this recipe delivers restaurant-quality results at home. The dough can be made ahead, and the filling keeps well in the fridge, so you can focus on enjoying the process—and the delicious outcome. Let’s get baking!

Ingredients for hawaiian pie

Twelve simple ingredients transform into golden Hawaiian pies with tropical swirl perfection.

The dough's foundation starts with all-purpose flour—look for King Arthur or Gold Medal brands for consistent results. Unsalted butter is critical here; Land O'Lakes or Plugrá work best when cold and cubed. The sweetened condensed milk should be a reputable brand like Carnation—avoid store brands that can taste watered down. Shredded coconut should be freshly opened to prevent drying out, and Trader Joe's or Bob's Red Mill offer excellent quality. For the pineapple, Del Monte or Dole crushed pineapple (in juice, not syrup) ensures the right texture and sweetness balance.

No sweetened condensed milk? Substitute equal parts evaporated milk and sugar, though texture may vary. Unsalted butter unavailable? European-style butter like President works in a pinch, though it has slightly more fat. For the coconut, unsweetened flakes toasted lightly add depth without extra sugar. Pineapple too watery? Drain thoroughly and pat dry with paper towels before mixing. The vanilla extract should be pure, not imitation—Nielsen-Massey or McCormick are reliable choices. For extra richness, heavy whipping cream can be whipped and folded into the filling, though it's optional.

Store the dough wrapped in plastic for up to 3 days in the fridge or freeze for 3 months. The filling keeps for 5 days refrigerated, though texture may firm slightly. Assemble and bake just before serving for the best results. Once baked, Hawaiian pies reheat beautifully—30 seconds in the microwave or 10 minutes at 350°F restores their warmth. For make-ahead convenience, assemble the rolls, refrigerate overnight, then bake straight from the fridge for even cooking.

Step-by-step instructions for coconut cream and pineapple swirl pie

Creating this tropical-inspired dessert requires precision and patience to achieve the perfect balance of textures and flavors.

In a large mixing bowl, combine the 4 cups All-Purpose Flour, 0.5 tsp Salt, and 1 tsp Baking Powder. Cut in the 1 cup Unsalted Butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Gradually add 0.5 cup Granulated Sugar and 1 tsp Vanilla Extract, mixing just until the dough begins to come together. Add 1 whole Large Eggs and mix until fully incorporated. The dough should hold together when pressed but not be sticky. If it's too dry, add 1-2 tablespoons of ice water to help bind it.

Divide the dough into two equal portions. Roll out one portion on a floured surface to fit a 9-inch pie dish, pressing gently into the bottom and up the sides to create a smooth crust. Chill in the refrigerator while you prepare the filling.

In a medium saucepan, combine the 20 oz Canned Pineapple (crushed and drained), 14 oz Sweetened Condensed Milk, and 1.5 cups Shredded Sweetened Coconut. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 10-12 minutes. Remove from heat and let cool completely.

While the filling cools, prepare the coconut cream layer by whipping the 0.5 cup Heavy Whipping Cream until soft peaks form. Gently fold in 0.25 cup Powdered Sugar until fully combined. This layer will add a light, airy contrast to the dense pineapple filling.

Preheat your oven to 375°F. Roll out the second portion of pie dough to create a second crust for the top. Cut a few small slits in the top crust to allow steam to escape during baking.

Spread the cooled pineapple filling evenly into the chilled pie crust. Dollop the coconut cream mixture over the pineapple filling, gently swirling with a knife to create a marbled effect. This technique ensures each slice delivers both flavors.

Carefully place the top crust over the filling, sealing the edges by crimping with a fork or your fingers. Brush the top crust with a bit of egg wash (1 egg beaten with 1 tablespoon water) for a golden finish. Bake for 40-45 minutes, until the crust is golden brown and the filling is set.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting period allows the filling to fully set and the flavors to meld together. The pie should be firm enough to slice cleanly without filling oozing out.

Once cooled, dust the top with an additional sprinkle of Powdered Sugar for a decorative finish. Serve chilled or at room temperature. The contrast of the creamy coconut layer with the tangy pineapple filling creates a harmonious balance that's both refreshing and indulgent.

Dietary considerations for these flavors

Gluten-Free Adaptations

For a gluten-free Hawaiian pie, replace the all-purpose flour with a 1:1 gluten-free baking blend like King Arthur Measure for Measure or Bob’s Red Mill 1-to-1. Add ½ tsp xanthan gum to help bind the dough—this is critical for preventing crumbly texture.

Chill the dough longer (up to 1 hour) to improve handling. The filling remains unchanged, but the crust may need 2-3 extra minutes in the oven to firm up.

Dairy-Free Options

Swap the butter for Earth Balance vegan butter or coconut oil (solid at room temperature) to keep the dough cohesive. For the filling, use coconut condensed milk (like Goya) instead of dairy-based sweetened condensed milk.

Replace heavy whipping cream with coconut cream (chilled overnight) or dairy-free whipped topping. The coconut flavors will harmonize beautifully with the existing ingredients. 🥥

Lower-Sugar Versions

Reduce the granulated sugar in the dough by 25% (use 0.375 cup) and replace ½ cup of the sweetened condensed milk with unsweetened almond milk mixed with 2 tbsp honey or maple syrup.

For the filling, use unsweetened shredded coconut and reduce the pineapple juice by ¼ cup to concentrate the natural sweetness. The texture will be slightly lighter but still rich.

Nut-Free Considerations

If avoiding nuts entirely, ensure your shredded coconut is certified nut-free (check labels—Trader Joe’s and Bob’s Red Mill offer safe options). For extra creaminess in the filling, fold in ¼ cup dairy-free yogurt (like Cocojune) instead of coconut cream.

The dough remains nut-free as long as you avoid cross-contamination during prep—use separate utensils and surfaces if needed.

Vegan-Friendly Swaps

For a fully vegan version, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) to bind the dough. Replace the egg wash with plant-based milk mixed with 1 tbsp maple syrup.

The filling stays the same with coconut condensed milk and coconut cream, but add ½ tsp vanilla bean paste to enhance flavor depth. Bake as directed—vegan dough may need 5 extra minutes to set fully.

Allergen-Free Tips

Always check labels for hidden allergens: coconut (a tree nut allergen), pineapple (rare but possible cross-contamination), and condensed milk (may contain dairy traces). For soy-free versions, avoid Earth Balance vegan butter (contains soy lecithin) and opt for Miyoko’s coconut oil butter instead.

Keep ingredients separate to prevent cross-contact during prep and baking.

Frequently asked questions